Standing rib eye roast beef is one of my favourite roasts. The meat near the rib bones is always tender and it’s always moist. Not as much flavour as the blade and other cuts but the fatty loose tissue near the bone is to die for.
With Australia Day coming up on Tuesday 26 January I was thinking of either lamb or beef. There is now an undue amount of commercial pressure to eat lamb on Australia Day. The advertising campaign has been very successful. Check out this year’s advertisement. I’m sorry there is a little Channel 7 at the end.
So I’ve decided to cook the rib eye roast tonight and I’ll have lamb on Australia Day.
- Standing rib eye roast 1 kilogram
- [cap id=”attachment_15562″ align=”alignnone” width=”1200″][url href=”undefined”][img src=”https://yummylummy.com/wp-content/uploads/2016/01/2016-01-24_11.12.54_005_GARY_LUM_FB.jpg” width=”1200″ height=”1200″ class=” size-full” title=”Roast beef” alt=”Photograph of Roast rib eye beef standing rib roast”][/url]Roast rib eye beef standing rib roast[/cap]
- Onion
- Lemon
- Carrots
- Red quinoa
- White quinoa
- Green peppercorns
- Kale coleslaw
- Mixed nuts crushed
- Kensington Pride mango
- In a baking tray may a trivet with onion and add the lemon, quinoa, and carrots
- Cook at 140 °C for thee hours
- Prepare a salad with kale coleslaw, crushed mixed nuts and mango
- When the roast is finished cooking, all it to rest for 20 minutes
- Scoop out the quinoa and peppercorns and add to the coleslaw as a dressing
- Cut between the bones and vacuum pack on half for another meal
- Serve up and shoot a photograph
- Eat the meal and hope I can digest it all before dessert
- Wash the dishes
- Write the recipe
- Blog (verb)
Here are some photographs of my rib eye roast. It was worth waiting for this.
Earlier in the afternoon I had a Full Moon cake from Ricardo’s cafe and patisserie at Jamison.
